LEMON GINGER CRANBERRY APPLESAUCE
I wanted a brighter-tasting cranberry sauce instead of one that had just a sweet note of sugar. Using lemonade concentrate made it easy and the ginger was perfect with the tart cranberries. Adding lemon peel would be good with this also, and this is wonderful served on top of turkey soup! Also good for any time of the year.
Provided by Tessa Goodpaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Stir cranberries, apples, water, sugar, and lemonade concentrate together in a saucepan. Bring to a boil, stirring occasionally, and reduce heat to medium low.
- Stir ginger and salt into cranberry mixture and simmer until cranberries burst and apples are tender, 20 minutes. Chill in the refrigerator.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 31.1 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.2 g, Sodium 26.3 mg, Sugar 27.3 g
LEMON-CRANBERRY COOKIES
A buttery, chewy, citrusy cookie featuring a lovely bite of cranberry.
Provided by Kim
Categories Cranberry Cookies
Time 35m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix together flour, baking soda, and salt in a bowl.
- Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
- Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 28.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 77.2 mg, Sugar 10.2 g
CRANBERRY-LEMON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
- Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
- Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.
LEMON CRANBERRY COOKIES
These cookies are amazing! They are soft and refreshing. I had one as soon as my first tray set and am having to ration them now :S A friend had described these cookies to me as she had them once and I went searching for a recipe. I found this, tweaked it a little, and made them today to try them out. She came over and had them...
Provided by C T
Categories Cookies
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 F. Prepare three baking sheets (for a smoother flow in and out of the oven).
- 2. Cream butter and sugars till light. Add pudding mix and beat till well incorporated.
- 3. Add eggs one at a time, beating till smooth with each addition.
- 4. Sift flour and baking soda and stir into mixture using a spatula. Fold in cranberries.
- 5. Drop mixture onto baking sheets, leaving a little room as these cookies spread. Bake for 10 minutes or till a hint of browning around the edges is visible.
- 6. Remove tray from oven and lift sheet off, allowing cookies to cool and set on the sheet for a bit before transferring them to a wire rack.
SOFT LEMON-GINGER COOKIES
Loaded with old-fashioned flavor, this yummy cookie is hard to beat. You'll love munching a few with coffee, tea or a glass of cold milk.-Sharon Bretz, Havre de Grace, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CRUNCH COOKIES
Great drop cookie and very easy to make. I got this from Better Homes & Gardens May 2010 issue; a prize winning recipe. I used the Post Cereal.
Provided by Mary Kay R.
Categories Drop Cookies
Time 8m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Directions.
- 1. Preheat oven to 350 degrees F. In a small bowl combine flour, baking powder, cinnamon, and salt; set aside.
- 2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar and granulated sugar until well combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour mixture until well combined. Stir in cereal (dough will be thick and chunky).
- 3. Drop dough by well-rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Transfer cookies to wire rack to cool. Makes about 4 dozen.
- Nutrition Facts.
- Calories 103, Total Fat (g) 5, Saturated Fat (g) 3, Monounsaturated Fat (g) 1, Cholesterol (mg) 19, Sodium (mg) 66, Carbohydrate (g) 14, Total Sugar (g) 6, Fiber (g) 1, Protein (g) 1, Calcium (DV%) 1, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet.
Nutrition Facts : Calories 879.4, Fat 49.1, SaturatedFat 30, Cholesterol 227.8, Sodium 615.5, Carbohydrate 101.2, Fiber 1.8, Sugar 52.7, Protein 10.1
CRANBERRY CRUNCH
Make and share this Cranberry Crunch recipe from Food.com.
Provided by Caryn Gale
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cranberries and apples and place on bottom of ovenproof dish (approximately 8x8).
- Melt margarine in microwave-safe bowl.
- Add oats and brown sugar and mix well.
- Pour on top of cranberry-apple mixture.
- Do not pat down.
- Bake at 350 for 30-45 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 238.2, Fat 4.3, SaturatedFat 0.8, Sodium 53.8, Carbohydrate 48.4, Fiber 3.5, Sugar 33.6, Protein 3.5
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